Autumn in Rovinj defined by exquisite gastronomy: Cap Aureo is bringing together four Michelin stars for a dinner that reimagines the future of the Mediterranean
On October the 22nd, Jeffrey Vella, Emanuele Scarello, Danijel and Ilja Đekić, Marina Gaši and Maša Salopek will prepare Science on the Plate - The Fifth Taste in Cap Aureo, a special dinner that blends gastronomy with science, sustainability and changes in the Mediterranean ecosystem
Rovinj will once again be one of the most interesting gastronomic destinations in the region this autumn. As part of the Autumn Gourmet Week by Maistra Collection, taking place from October the 16th to the 22nd, Maistra Collection restaurants will present a week dedicated to Istrian ingredients, local producers, excellent chefs, and fresh perspectives on gastronomy. The highlight of the programme will take place on the last day, October the 22nd, when Cap Aureo will host a special Science on the Plate – The Fifth Taste dinner at the Grand Park Hotel Rovinj.
Six chefs will come together at the same table in the restaurant run by Michelin-starred chef Jeffrey Vella. Among them are the chefs of three Michelin-starred Rovinj restaurants – Emanuele Scarello from Agli Amici Rovinj, Danijel and Ilja Đekić from Monte and Jeffrey Vella from Cap Aureo. They will be joined by Marina Gaši, chef at the Marina restaurant in Novigrad, while Maša Salopek, pastry chef at Cap Aureo, will take care of the evening’s sweet finale. Through five original interpretations, six chefs will raise the question of how gastronomy can respond to the changes already taking place in our environment. As such, the Pacific oyster, bluefish, blue crab, wild boar, and alianthus tree (tree of heaven) will all come together on the plate as species becoming part of the changing Mediterranean’s story.
The theme of this year’s edition is Science on the Plate - The Fifth Taste: A Mediterranean in Transformation, a project being developed with the expert collaboration of the Institute of Agriculture and Tourism and the Centre for Marine Research of the Ruđer Bošković Institute in Rovinj. The idea is not merely to offer unusual ingredients, but to open up the conversation about biodiversity changes, the warming of the sea and the spread of new species within the Mediterranean ecosystem through gastronomy. “We don’t serve invasive species. We serve a story about the Mediterranean which is learning to survive,” state the project organisers, who see gastronomy as a space in which scientific insights and the wider public can be brought closer together - through the experience of taste. The humanitarian character of the dinner gives it a special dimension. Proceeds from this year’s edition are dedicated to the Vazmoslav Gržalja Elementary School in Buzet; students there, organised as the “Mecha Penguins” STEM team, investigated the impact of the blue crab on the Adriatic and initiated the creation of a blue crab cookbook, featuring contributions from over 20 chefs, including Jeffrey Vella and Emanuele Scarello.
Cap Aureo – a meeting place for Istrian gastronomy and contemporary culinary thought
Cap Aureo being chosen as the location for this dinner did not happen by mere chance. Located on the fifth floor of the Grand Park Hotel Rovinj, the restaurant where Jeffrey Vella develops his cuisine builds its approach around seasonality, the local terroir, and ingredients from Istria. The “My Istria” menu explores products sourced within a 50-kilometre radius, while the restaurant’s overall approach combines contemporary creativity with a deep connection to the local region. On October the 22nd, that very philosophy will extend far beyond the confines of a single restaurant: Cap Aureo will become a meeting place for chefs, scientists, producers, and guests, centred on one shared question: what will the gastronomy of a changing Mediterranean look like?
The dinner begins at 19:00, and the price is 195 euros per person, which includes wine pairings from the Coronica winery. A special musical experience for the evening will be brought to you by Raiven, one of the most prominent figures on the contemporary Slovenian music scene - who will translate gastronomy and transformation into sound and emotion through a performance designed especially for this occasion.
Autumn Gourmet Week: seven days of Istrian flavours
In addition to Cap Aureo, special dinners featuring guest appearances by Istrian winemakers and dishes inspired by both local and invasive species will be held during Autumn Gourmet Week (starting October the 16th) at the restaurants Laurel & Berry (Oct 16), Riva Lounge (Oct 17), Tekka by Lone (Oct 18), Brasserie Adriatic (Oct 19), Mediterraneo (Oct 20), and Kantinon (Oct 21). Guests who choose the special accommodation package at Maistra Collection hotels for the Autumn Gourmet Week by Maistra Collection Rovinj: Accommodation Offer | Maistra guests can also discover other facets of Istrian gastronomy through visits to the One Hill winery and olive oil producer Chiavalon, as well as a truffle-hunting experience with the Prodan family.
